Citrus-Apricot Cranberry Sauce

  1. With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
  2. In 2- to 3-quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 teaspoon freshly ground black pepper.
  3. Heat to boiling on medium-high, stirring occasionally.
  4. To saucepan, add cranberries and lemon peel.
  5. Return to boiling.
  6. Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens.
  7. Let cranberry sauce cool before serving, or cover and refrigerate up to 4 days.
  8. Discard star anise and lemon peel before serving, if you like.Nutritional information is based on a 1/4-cup serving.

lemon, apricots, orange juice, sugar, water, star anise, pepper, cranberries

Taken from www.delish.com/recipefinder/citrus-apricot-cranberry-sauce-recipe-ghk1110 (may not work)

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